Live Action Quick Tips
Did you know….
Skirt steak comes from the “plate” beef cut, which lies in between the brisket beef cut and the flank beef cut. The belly of the beef cattle is comprised of the brisket, plate and flank cuts. Towards the front of the beef cattle is the brisket and the flank is near its behind. Some drawings/pictures omit the plate cut entirely and depict the beef cattle having just having the brisket and flank cuts; this is not the most accurate.
What exactly is a “plate” cut? The only plate a non-veteran of the beef industry is familiar with is either the noun which describes the object we eat off of or the verb that describes how we place our food. Similarly, what is the skirt steak? It is actually the diaphragm of the cattle. You may or may not remember from biology class that the diaphragm acts as a divider between the thoracic/chest cavity (heart, lungs, ribs) and abdominal cavity (intestines, stomach, etc).(homeyeats.wordpress.com)
Skirt Steak Frites with Roquefort butter and Green Peppercorn Sauce on the side!
Steak on it’s own is a delicacy that us meat lovers fantasize about daily!
There is just so many things you can do with a steak and it makes everything taste good.
Almost as good as bacon; but that is an entirely different story.
I love steak and eggs..
I love steak with gravy..
I love steak in soup..
I love a steak sandwich…
I’d love steak even if I had no teeth to eat it. I’ll borrow someone’s dentures to eat steak… Hahaha
A version of steak that I really love is Skirt Steak; and Left Bank has one to die for.
Let’s talk about it!
So it’s dinner time and Virginia and I are looking for somewhere to go hang out for a delightful taste bursting extravaganza.
We haven’t been to Left Bank for awhile so we decide to head over there.
It is located in the heart of Santana Row which is a really nice area to hang out, do some shopping and also dine in elegance.
We sit down at the well dressed table with white linen and perfectly organized silverware and order our now favorite meal. The Skirt Steak Frites!
This meal is described as an 8 oz natural skirt steak with french fries that includes a choice of Bordelaise, green peppercorn sauce, or Roquefort butter.
We chose green peppercorn sauce in the side with Roquefort butter.
If you have never eaten skirt steak, then let me give you a visual.
It basically is a thin cut steak, about twice as thick as carne asada with a whole bunch of flavor and a lot of kick.
Combine that with Roquefort butter which basically is a blend of Roquefort cheese and butter and you have a masterpiece.
Time to dive in!!
So my plate arrives and you can see the butter oozing over the steak like water falling off a leaf after an Autumn rain.
The steak glistening in the light and sparkling like a chandelier.
The french fries stood firm on the plate like Superman holding out his chest.
No more playing games.. Let’s go!!
I slice into this thin slice of Heaven and an instant blast of flavor explodes in my mouth..
I chew it ooooh so slowly as it massages every bit of my taste buds.
Next, I dip it into the green peppercorn sauce….
My mouth erupts with saliva from the massive delicious flavor.
The fries are crunchy and salty and cooked perfectly.
I am in official live action eating Heaven!!
Thanks for joining me on today’s adventure. I look forward to seeing you on the next run! Keep hope alive!
Eating is an enjoyable way of life.Live it..Learn it..Love it!
Trevis Dampier Sr.
homeyeats (October 14, 2012) Skirt Steak : Plate Cut : Beef Cattle Retrieved from https://homeyeats.wordpress.com/2012/10/14/skirt-steak-plate-cut-beef-cattle/